Slice the pre-cooked Beef Tripe into thin, bite-sized strips.
2
Thinly slice the Garlic and Ginger. Cut the Scallions into 5 cm segments, separating the white and green parts. Slice the drained Pickled Green Chilies diagonally.
3
In a small bowl, combine Light Soy Sauce, Dark Soy Sauce, Shaoxing Wine, Chinkiang Vinegar, Granulated Sugar, White Pepper, Cornstarch, and Water to create a sauce slurry. Stir well until the Cornstarch is fully dissolved.
